Cookbooks

A B C D E F G HI J K L M N O P Q R S T U V W X Y Z

Robert M. Landolphi
Gluten Free Every Day Cookbook
Apr 2009
Andrews McMeel Publishing

Robert Landolphi’s Gluten Free Every Day provides a thorough and sophisticated introduction to the world and preparation of gluten-free foods. The cookbook acts as both a technical resource and inspiration, further expanding the gluten-free culinary experience with lists and descriptions of all variety of ingredients and preparations.
Whether they have to eat gluten-free because of Celiac disease or simply choose to, Landolphi’s readers will be more than satisfied with the recipe options available in this gluten-free primer, especially since it seems to make the restrictions of a gluten-free diet entirely disappear.

David Grotto, RD, LDN
101 Optimal Life Foods
Jan 2010
Bantam Books

Registered dietician David Grotto finds more than satisfaction or flavor in food—he finds restorative properties and the key to better health. Grotto follows up his highly successful 101 Foods That Could Save Your Life with this specifically targeted guide to better health. From common issues like wrinkled skin and haliotosis to infertility, Grotto comprehensively breaks down each topic, offering tips on the foods are most helpful in counteracting symptoms. The second half of the book contains recipes featuring these flavorful, nutritionally potent ingredients, helping the reader easily incorporate the right foods into his or her diet. In an age of rampant medication, childhood obesity, and fast food fixes, Grotto’s careful breakdown of nutrition and health is a timely and welcome resource.

Julie Whittingham
50 Ways to Take the Junk Out of Junk Food : Quick and Healthy Treats to Make with Your Kids
Nov 2003
Globe Pequot Press

A collection of 50 recipes for snacks and treats that are nutritious and simple enough to be prepared in 15 minutes or less. This book offers tasty (even to kids!) alternatives to the sugar- and fat-rich snacks that nutritionists tell us form far too large a part of the diets of many American children. It provides creative ideas to reverse the unhealthy diet habits of kids who may suffer from obesity, diabetes, high cholesterol, mood swings, and tooth decay. These recipes are fun, simple, and fast, and can be the start of a new tradition in family healthy eating.

Nina Simonds
A Spoonful of Ginger : Irresistible Health-Giving Recipes from Asian Kitchens
Jan 1999
Random House Inc.

Part cookbook, part primer of Chinese medicine, Nina Simonds's A Spoonful of Ginger offers dietary advice, herbal home remedies, and lively, unintimidating Asian recipes for the American home cook. Try Braised Duck with Tangerine Peel and Sweet Potato as a cure for high blood pressure. Baked Black Bean Shrimp might be just the dish to get you over that bout of depression. Simonds presents the ailing reader with concoctions to relieve everything from hangovers to frostbite.

Dr. Vansant Lad
Ayurvedic Cooking for Self Healing
Jan 1997
Ayurvedic Press

Ayurveda, the ancient healing art of India, believes that food plays an essential part in our health and sense of well-being. Here is an authentic guide to the Ayurvedic approach to food and tasty vegetarian cooking.

Hope Ricciotti, M.D. and Vincent Connelly
Breast Cancer Prevention Cookbook
Jan 1994
W. W. Norton & Company Inc.

It is never too early--or too late--to start eating well. New data is showing that the right foods can help bolster the body's defenses against cancer, even for babies in utero. Here you can find the recipes that blend in best with your lifestyle, whether you are a vegetarian, a beginner, or an accomplished cook, a family of one or many.

Miriam Jacobs
Brown Bag Lunch Cookbook
Oct 2003
Globe Pequot Press

This is the cookbook for working people looking for a lunchtime alternative to the snack machine or the fast food down the street. These are interesting and satisfying recipes for good lunches that promote afternoon energy and won't put on unwanted pounds. More than 100 great choices for healthy lunches in today's fast-paced work environment.

Joy Pierson, Jorge Pineda, and Angle Ramos
Candle 79 Cookbook
Nov 2011
Ten Speed Press

Modern Vegan Classics from New York’s Premiere Sustainable Restaurant



The vegan diet is restricted by definition—something most chefs don’t take too lightly. But with Candle 79’s cookbook, which shares what are arguably some of the best vegan recipes out there, there’s a solid chance that chef’s might actually wake up to the benefits of creative exploration that comes with a restricted diet. Not that Candle 79 is about restriction. As they say in their introduction, “the food at Candle 79 expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying.” The collected efforts of chefs Ramos and Pineda and owner Joy Pierson, the cookbook bases itself not on what’s missing—any and all animal products—but on the plenty that is represented. And the recipes—all prepared with local, seasonal, organic products that go to the heart of the restaurant’s philosophy—more than prove their point. From amuse bouches like “Arancini with Roasted Plum Tomato Sauce” to main courses like the tofu-cheese stuffed “Manicotti Rustica” and desserts like their “Chocolate Mousse Tower,” the Candle 79 Cookbook has rewritten the vegan menu for the next century of conscientious, delicious eating.

John La Puma, M.D. and Rebecca Powell Marx
Chef MD’s Big Book of Culinary Medicine: A Food Lover’s Road Map to Losing Weight, Preventing Disease, Getting Really Healthy
Apr 2008
Crown Publishing

Approaching food as a medicinal rather than simply gustatory resource, John La Puma and Rebecca Powell Marx provide a compendium of ingredients and recipes for readers in search of a more health-conscious culinary experience. Breaking down the macro and micronutrients that make food nutritionally valuable and their functionality to the body, the authors provide practical recipes as sort of counteractive prescriptions for the complacent modern eater. The recipes, with offerings ranging from “Curried Turkey Tenderloin with Penne and Roasted Asparagus” to “Garlicky Potato Salad with Spinach and Lemon,” are intended to counteract the chemical and pesticide-rich diet of preprocessed and refined foods. With diet plans and mini-tutorials on organic and processed foods, the book is a valuable resource in the crusade against thoughtless eating.

Cary Neff
Conscious Cuisine : A New Style of Cooking from the Kitchens of Chef Cary Neff
Oct 2002
Sourcebooks, Incorporated

Miraval Spa is ranked the number one spa in the country for its incredible food, thanks to world-class chef Cary Neff, who designed Miraval's Conscious Cuisine . When they find out they don't have to sacrifice flavor and choice, Miraval guests flock to Chef Neff's cooking classes and have been begging him for years to write his cookbook--at long last, here it is!

Diane Imrie and Richard Jarmusz
Cooking Close to Home: A Year of Seasonal Recipes
Jan 2011
Chelsea Green Publishing Company

Nutritionist Diane Imrie and Chef Richard Jarmusz join forces for this book of healthful and seasonal recipes. Centered on the produce and seasons of the author’s home state, Vermont, this cookbook best serves as a touchstone to Northeastern cooks looking to improve their seasonal (and health-forward) habits. The book is divided by recipes for appetizers, soups, salads, entrees, and desserts, further arranged by seasonality from spring through winter. Imrie and Jarmusz include useful “Harvest Hints,” which include tips on unusual ingredients, where to purchase them, what to look for at the market, and how best to store and preserve. If the book has one flaw, it is that the photography is sparse, and the dishes themselves seldom photographed. Which is a shame, since simple dishes like Spring Asparagus with Garden Peas and Wheat Berries or Simmered Harvest Fruit with Minted Ricotta sound as picturesque as they do tempting.

Kathleen Daelemans
Cooking Thin with Chef Kathleen : 200 Easy Recipes for Healthy Weight Loss
Jan 2006
Houghton Mifflin Harcourt

Chef Kathleen is living proof that dramatic weight loss and great food can go together. A decade ago, when she was drafted to become the chef of one of the world's most luxurious spas on the Big Island of Hawaii, she weighed 205 pounds--not exactly a poster girl for a healthy lifestyle. But with her job at stake, she buckled down and came up with a cuisine she could be proud of. In Cooking Thin with Chef Kathleen, she shares her sassy philosophy and her just-plain-good food with home cooks.

Carolyn O'Neil and Denise Webb
Dish: How to Eat Healthy and Still be Fabulous!
Mar 2009
Simon & Schuster Adult Publishing Group

Diet aptitude meets stylish attitude in this book for hip women who want to feel great, look sensational, and do it on their own terms. Carolyn O'Neil and Denise Webb may be registered dietitians, but don't call them nutritionists--they're "dish divas," come to put the joy back into eating right and feeling good. The Dish shows readers how to achieve three principle goals: to fit healthy eating into their hectic lives; to make healthy eating as stylish as they are; and to be healthy by eating more, not less (it can be done!).

Didi Emmons
Entertaining for a Veggie Planet: 250 Down-to-Earth Recipes
Jun 2003
Houghton Mifflin Harcourt

2004 IACP Award Winner for Health and Special Diet Category; The queen of vegetarian hip is back! Convinced that entertaining doesn't have to be high-stress or high-maintenance, Didi Emmons presents an alternative view: the best parties aren't meticulously planned. Crammed with innovative ideas for delightfully informal gatherings and hundreds of globally inspired, big-flavored vegetarian recipes, Entertaining for a Veggie Planet proves that having friends over--whether for the season finale of a favorite TV show or for a book group discussion--is not only easy, it's fun.

Eileen Behan, R.D.,
Fit Kids: Raising Physically and Emotionally Strong Kids with Real Food
May 2001
Simon & Schuster Adult Publishing Group

One child in five weighs at least twenty percent more than his or her ideal. Clearly our toxic relationship with food is being passed onto our children, with devastating results. Changing that relationship--and nurturing physically and emotionally fit kids--is easier than we think. In this guidebook, Eileen Behan, a registered dietitian for more than twenty-five years, has compiled all the advice we need to combat--and undo--damaging diet habits. This is a true lifesaver, giving parents the straight scoop for handling the tricky issue of childhood obesity and providing a sensible, step-by-step diet and activity plan so kids can lose weight safely, boost self-esteem, and strengthen family ties. Read this book--and do your kids a favor they will appreciate for the rest of their lives.

Vicki Edgson
Food Doctor for Babies and Children : Nutritious food for Healthy Development
May 2003
Collins & Brown

The best-selling "Food Doctor" (a leading clinical nutritionist) invites parents to experts on kids' health and nutrition. With her menu-planning wisdom, you'll turn the kitchen table into a fun place for your children, and also promote high energy, brain growth, strong bodies, weight control, and immunity from disease. Delicious recipes, including vegetarian dishes that will actually get a hearty thumbs-up from kids, focus on youngsters' nutritional needs from birth to adolescence.

Paul Prudhomme
Fork In The Road: A Different Direction In Cooking From America's Favorite Chef
Oct 1993
HarperCollins Publishers

If your goal is to produce great- tasting, flavorful dishes that everyone will enjoy, yet are still good for you then this is the cook book for you! Chef Paul¹s new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious. From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. He¹s taken out as much fat as possible, leaving the texture, the richness, and the taste for which he¹s famous. This is not a diet book, but one dedicated to healthful ways to cook.

Rochelle Davis and David Joachim
Fresh Choices : More than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic
Apr 2004
Rodale Press, Incorporated

Buying organic foods is a great way to protect your family's health and the health of our planet. But organic foods are not always readily available and often cost more than conventional products. Fresh Choices shows that there is an easier and less expensive way to create wholesome and satisfying meals and still adhere to your health and environmental principles.

Michael Stroot
Golden Door Cooks Light & Easy : Delicious Recipes from America's Premier Spa
May 2003
Gibbs Smith

2004 IACP Award Nominee for Health and Special Diet Category; "Sound nutrition is the cornerstone of any healthy lifestyle," writes Michel Stroot, and he should know. As the executive chef at southern California's famed Golden Door Spa, he has perfected the art of conscious cooking and nourishment and now shares over 150 of his unique and delicious recipes in Golden Door Cooks Light and Easy. The Golden Door Spa is one of America's most exclusive holistic wellness retreats, and the celebration of food-from garden to table-is a cornerstone of the spa's "simplicity is luxury" ideology.

Evelyn Tribole
Healthy Homestyle Desserts: 150 Fabulous Treats with a Fraction of the Fat and Calories
Oct 1996
Penguin Group (USA)

Award winning nutritionist Evelyn Tribole expertly trims the calories and fat from over 150 scrumptious desserts. A nutritional scorecard gives before- and -after information on calories, fat, and cholesterol; flavor and health tips are sprinkled throughout; and helpful indexes categorize recipes according to fat and calorie content. In the words of the editor in chief of Shape magazine, "Best of all, Evelyn does not compromise in the taste department". As proof, her low fat muffins placed second out of seventy in a Washington Post taste test.

Marilu Henner
Healthy Kids : Help Them Eat Smart and Stay Active--for Life!
Aug 2001
HarperCollins Publishers

Raising and feeding children today means going up against the powerful commercial and cultural forces of the fast food industry, omnipresent junk food advertising, television paralysis, computer games, and an increasing trend toward obesity. In her book Healthy Kids, Marilu Henner offers a fresh, compelling vision of the healthiest ways to feed and nurture growing children. She guides her readers step-by-step through pregnancy, childbirth, and the various stages of children’s lives, arguing that healthy food equals healthy kids, and that the Standard American Diet simply will not get the job done.

Steven Raichlen
High Flavor, Low-Fat Chicken
Jan 1996
Viking Adult

Raichlen has taught millions of Americans how to transform low-fat cooking into culinary triumph by using intense flavors and savvy cooking techniques. Here he provides over 40 recipes for tantalizing variations of favorite chicken dishes, from Smoked Chicken Gumbo to Chicken Salad Nicoise to Chicken Noodle Soup

Steven Raichlen
High Flavor, Low-Fat Cooking
Feb 1996
Chronicle Books LLC

This innovative and creative cookbook is a celebration of high-flavor, low-fat cooking. with over 200 recipies to choose from, you'll learn how to prepare nutritious, deply satisfying foods that are both visually appealing and delicious. Lavishly illustrated with full-color photographs, High-Flavor, Low Fat Cooking has been designed first and foremost to delight the palate, and the reduce the fat.

Steven Raichlen
High Flavor, Low-Fat Pasta
Jan 1996
Viking Adult

Pasta--fast, satisfying, nutritious, a boon to the time-starved but health-conscious cook--is one of America's favorite foods. Raichlen's inspired international pasta recipes range from Primavera Salad to Spicy Mussel Capellini to Penne Piperade.

Steven Raichlen
High Flavor, Low-Fat Vegetarian Cooking
Mar 1995
Penguin Group (USA)

Unlike many vegetarian cookbooks, High-flavor, Low-fat Vegetarian Cooking does not rely on high-fat dairy products for flavor. Over 225 recipies are included, ranging from Caribbean Bean Bouillabaisse and Peking Tacos to Sin-Free Brownies and Almond Orange Cheesecake. International flavors, the latest ingredients , and mouthwatering color photographs combine to make this an indispensable guide for vegetarians and non-vegetarians alike and a classic for years to come.

Joyce Goldstein
Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings
May 2008
Norton

In her new book Joyce Goldstein demonstrates the variety and versatility of that oft overlooked component to a great meal – salad. Where most diners assume a plate of dressed greens would suffice for a “salad,” Goldstein offers a sophisticated plate of well-prepared food that bears the culinary legacy of the Mediterranean. As a restaurant consultant Goldstein works primarily with chefs, reintroducing them to the world of salads by way of the fundamentals. With her book Goldstein provides a version of her famed salad tutorial, with a compendium of 110 recipes and 30 years experience teaching the art of salad. In the book’s first half, Goldstein teaches her reader the varieties of textures, ideal temperatures, and flavors of traditional salad ingredients. In the second half she explores the choices of salt, acidity, and viscosity in vinaigrette and dressing preparations. With a primer on pairing salad and wine in the Introduction courtesy of her son Evan, Goldstein offers a complete salad primer that introduces the reader to the rich culinary composition that is salad.

Victor Gielisse, CMC and Ron DeSantis, CMS of The Culinary Institute of America
Modern Batch Cookery
Feb 2011
John C. Wiley and Sons
A comprehensive guide to volume cooking from The Culinary Institute of America, Modern Batch Cookery offers the culinary professional a complete look at the brass-tacks of large quantity cooking. After an introductory glimpse of proper menu planning, budget balancing, and recipe building, the book provides chapters on stocks, soups, and sauces, breakfast and brunch, salad dressings, salads, sandwiches, appetizers, entrées, side dishes, reception foods, baked goods, and desserts. With serving yields for Hollandaise Sauce measured in gallons, and enough Gnocchi Piedmontese to feed 50, these recipes are clearly geared towards the professional kitchen with a serious output. Since Modern Batch Cookery is mainly comprised of staple dishes, this book is best used as a skeleton onto which a chef or kitchen can graft its own style. Be forewarned, when the book promises healthful recipes, they’re talking about sanitation—Buttermilk Fried Chicken by the gallon isn’t a calorie burner.
Jackie Sheehan & Betsy Wray
Pillsbury Healthy Baking
Dec 1994
Viking Penguin

In Healthy Baking , the Pillsbury bakers provide more than 200 lower -fat versions of favorite home-made foods. Elegant sweets and breads for entertaining, special holiday confections, desserts for all occasions, and after- school snacks are all here. In addition to the mouthwatering recipes- all triple tested in the Pillsbury kitchens-homebakers will reap the most up-to-date nutrition information, including dietary exchanges for every recipe and "Health Notes" that clarify misunderstandings about health and diet.

Hope Ricciotti
Pregnancy Cookbook, Revised and Expanded
May 2002
Norton, W. W. & Company, Inc.

Obstetrician Ricciotti combines experience from her practice with insight from her pregnancies to give the best advice on how to eat for two. She covers the latest nutritional information, including vitamins, iron, folic acid, and calcium, while letting you know which foods are risky, particularly the latest findings on mercury in fish. Her husband, chef Vincent Connelly, worked with her to create almost 150 delicious recipes that provide all the nutrients needed during pregnancy.

Charlie Trotter and Roxanne Klein
Raw
Feb 2007
Ten Speed Press

Prepared with basic techniques such as juicing, dehydrating, and slicing, raw food has all of its nutritional value intact since it isn't subjected to the enzyme-rupturing process that intense heat induces. In Raw, six-time James Beard Award-winner Trotter collaborates with Klein to produce a landmark collection of 100 recipes--the ultimate tribute to the culinary height that this dynamic cuisine can reach.

Miriam Jacobs
School Lunchbox Cookbook
Sep 2003
Globe Pequot Press

It's no mere coincidence that the easy availability of fast food to school children, both in school cafeterias and off campus, is increasing as obesity among American kids is reaching an all-time high. Author Miriam Jacobs tackles the problem in this cookbook, which gives recipes and tips for harried parents concerned with their kids' nutritional well being. The recipes are designed to be easy and fast to prepare, nutritious and good to eat, and so much fun that even the kids will want to help.

Donna Pliner Rodnitzky
Slim Smoothies: Over 130 Healthy and Energizing Recipes Without All the calories
Jan 2003
Random House Inc.

Energizing, delicious, and low-cal frozen delights for smoothie devotees who are watching their calorie intake--and anyone looking for a super-healthful, delicious treat.

Ellie Krieger
So Easy Luscious, Healthy Recipes for Every Meal of the Week
Nov 2009
John Wiley & Sons, Inc.

Nutritionist and Food Network host Ellie Krieger views her work as not only changing the way people eat, but how they live. First with her show “Healthy Appetite,” and now with her new book, Krieger sends the message that a healthy gourmet lifestyle is not only attainable, it’s easier to achieve than you think. Starting with a pantry list primer to outfit every kitchen, Krieger offers a variety of breakfast, lunch, and dinner recipes of varying levels of intricacy – from grab and go to dinner party – that promise to satisfy body and soul alike. Krieger puts all of her recipes squarely in the framework of “delicious-healthy-easy,” a trifecta of qualities that make each one of her 150 recipes a surefire success in terms both culinary and practical.

Steven Raichlen
Steven Raichlen's Big Flavor Cookbook :450 Irresistible and Healthy Recipes from Around the World
Jan 2008
Black Dog & Leventhal Publishers, Inc.

Steven Raichlen has zoomed to renown as the master behind the bestsellers How to Grill and the Barbecue Bible, and over the years he has created hundreds of mouthwatering recipes using healthy, low-fat ingredients and cooking techniques to unleash vibrant and flavorful dishes. From tapas and Mexican specialities to pasta and grain dishes, to hearty soups and stews and inspired vegetables, this big, beautiful volume is a treasury of good-eating. The 85 color photographs offer guidance and temptation, and helpful hints from Raichlen pepper the text throughout.

Michel Nischan
Taste Pure and Simple : Irresistible Recipes for Good Food and Good Health
Jul 2003
Chronicle Books LLC

Acclaimed chef Michel Nischan knows that eating well is all about balance, and his beautiful cookbook proves that robust meals can be both healthy and flavorful. 2004 James Beard Award Winner for Healthy Focus & Vegetarian

Dana Jacobi
The Natural Kitchen: Soy!
Oct 1996
Crown Publishing Group

Soy, in all its forms, has long been a staple of vegetarian cooking. The Natural Kitchen:Soy! proves just how versatile- and flavorful- soy foods can be. From tofu and tempeh to miso and soymilk, soy is emerging as the food of choice for a growing number of health- conscious cooks. It has been proven to lower cholesterol and to help prevent heart disease. Expert cook Dana Jacobi breaks new ground, offering soy dishes that are delectable, international, and divine! You'll discover dozens of recipes for cooking soy foods every meal, every day.

Rebecca Wood
The New Whole Foods Encyclopedia : A Comprehensive Resource for Healthy Eating
Jan 1999
Penguin Group (USA)

To a large degree, the quality of what we eat determines our health, and many cultures understand that food is the best medicine for what ails us. Arranged alphabetically, fully cross-referenced and indexed, and illustrated with line drawings, The New Whole Foods Encyclopedia provides information on how to select, prepare, store, and use medicinally more than 1,000 common and uncommon whole foods, from acorn to zucchini and aduki (a healthful Japanese bean) to zapote (a tropical fruit). Sidebar anecdotes, unique recipes, historical background, and a complete glossary of terms also contribute to the book's modern, user-friendly format.

Jeff Cox
The Organic Food Shopper’s Guide
Mar 2008
Wiley, John & Sons, Incorporated

Ever wonder why you should choose organic food over its conventional alternatives? With a chapter on every category, from vegetables to kitchen staples, and recipes for just about everything, Cox explains why organic is the best option, as well as when and where to look for organic food.

Kathy Farrell-Kingsley
The Woman's Day Cookbook:
Nov 1995
Penguin Group (USA)

This Cookbook is organized according to traditional categories, but it's also clearly cross referenced so that cooks in a hurry can quickly find recipes that meet special needs, such as one-pot suppers, low- fat recipe, and microwave meals. The "Investment Cooking" chapter contains advice on how to make several different meals in just three to four hours. "Cook Once - Eat Twice" offers menus of linked recipes, in which one dish serves as the basis for a second or even a third. Other exciting features include festive menus for those entertaining and even a full year of dinner menus for those too busy to plan balanced and varied meals every day.

Melinda S. Sothern, et al.
Trim Kids : The Proven 12-Week Plan that has Helped Thousands of Children Achieve a Healthier Weight
Jan 2003
HarperCollins Publishers

In this world of fast food, television, and video games, more children are eating too much and are not active enough: 1 in 4 kids are unhealthily overweight. Now, the experts who have helped thousands of children lead healthier lives have assembled the Trim Kids program. This is a unique plan providing a positive, safe initial approach to lifetime weight management. Each week, families practice proven ways to increase activity and exercises designed for their child's weight level; enjoy dozens of menu plans with nutritious, kid-tested recipes, and discover shopping lists and dining out tips?perfect for busy caregivers.

Didi Emmons
Vegetarian Planet : 350 Big-Flavor Recipes for Out-of-This-World Food Every Day
Jan 1997
The Harvard Common Press

Never before has so much of the Earth's bounty been so abundantly available in local stores and supermarkets. In Vegetarian Planet, Didi Emmons takes vibrant flavors from around the world and, using techniques known to any home cook and easy-to-find ingredients, creates 350 dishes at once bold and flavorful, soothing and homey. Not a book of recipes "from" this country or that, it is instead a celebration of the new, globally inspired American pantry.